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Utah Mother’s Day comfort food: Quiche

Cute but hard to keep hot.
Cute but hard to keep hot.
Getty Images

Thinking of putting together a special Salt Lake City Mother’s Day brunch? Quiche is an all-time favorite because it’s easy, it can be done ahead, it’s transportable, and it can sit out for a bit. Plus it’s full of things people love. Quiche can be personalized to likes and dislikes, but it’s still a custard and cheese pie filled with goodies - like bacon.

Let Mom know you love her - make her quiche.
Natalia Campbell/Getty Images

After reviewing dozens of recipes, this quiche combines some of my family’s favorite flavors. You could also add mushrooms, asparagus, peppers - anything that works well together to make a great flavor combination.

Easy Basic Quiche

  • 1 crust for a 9-inch pie
  • 8 slices bacon, cooked and chopped
  • 1 cup (4 oz.) grated sharp cheddar cheese
  • 1 medium shallot, chopped (about 1/3 cup)
  • 4 large eggs
  • 1-cup cream
  • 1 cup milk (or 2 cups half and half)
  • ½-teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1/8 teaspoon nutmeg (fresh is best)
  • Chopped green onion or chives for garnish (optional)

Preheat oven to 425 degrees. Place crust in 9” pie pan. Mix ingredients for custard and pour into piecrust. Place in oven and drop oven temperature to 325 degrees. Bake for 55-60 minutes or until knife stuck in center comes out clean but not dry. Allow to rest for 10 minutes on cooling rack.

There are several schools of thought about the crust. Some people prefer blind baking the crust first. To do this, put the crust in the oven at 425 degrees for ten minutes. It is a good idea to cover the edges with foil to avoid burning and dock (poke holes with a fork) in the bottom of the crust before baking. Then fill the slightly cooled shell and drop the oven temperature before baking.

If you don’t mind a softer crust, just fill it raw and drop the temperature as described above.

The easiest crust is one you’ll find in the refrigerator section of your grocery store. Some people frown on using them, but if you had the choice between convenience and a hassle or eating a good crust versus one I made, you would buy instead of starting from scratch. If you prefer to make your own, click on the link in the recipe or use your favorite savory crust.

Whatever you do or add to this quiche, make it with love. Moms are a breed apart, and deserve a little extra on Mother’s Day - or any day.

Please take a moment and comment on this article. Click on subscribe to receive an e-mail when Alison publishes new articles. Alison is also National Books Examiner, National Community Issues Examiner, National Social Issues Examiner, and Salt Lake City Political Buzz Examiner. For a link to all of Alison’s comfort food articles, please click here. Thank you.

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